What does banoffee mean?

Banoffee combines the words “banana” and “toffee.” The classic English dessert layers bananas with a thick caramel or dulce de leche filling and whipped cream, usually over a cookie crumb crust.

Can I use caramel sauce instead of dulce de leche?

Regular caramel sauce is usually too thin and may make the crust soggy. Dulce de leche has a thicker consistency that helps the pie hold its layers when sliced.

How do I keep the bananas from browning?

Lightly toss the banana slices with lemon juice before adding them to the pie. Be careful not to use too much, or the lemon flavor may become noticeable.

Can I make banoffee pie ahead of time?

Yes. Bake the graham cracker crust up to 2 days ahead and keep it covered. Once assembled, the pie needs to chill for at least 2 hours before serving. For the freshest bananas and best crust texture, assemble it earlier the same day.

Banoffee Pie

This banoffee pie layers a graham cracker crust with dulce de leche, bananas and whipped cream. Finish with toffee bits or chocolate shavings!

If you love this pie recipe, try my easy banana cream pie or French chocolate silk pie too!

Banoffee pie slice on a white plate with bananas, chocolate and the remaining pie in the background.

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Key Takeaways:

Easy layered dessert. A graham cracker crust is filled with decadent dulce de leche, fresh bananas and fluffy whipped cream.
Perfect texture. Every bite has creamy filling, soft banana, buttery crust, and crunchy toffee bits.
Simple yet impressive. This easy banoffee pie is bakery-worthy and simple to make with everyday ingredients. A British classic made with bananas and toffee, this version uses ready-made dulce de leche for an effortless treat!

Why I Love This Recipe

This may be one of my new favorite pies! I personally think a homemade graham cracker crust and whipped cream makes all the difference. Don’t skip it! I also love doing a mix of toffee bits and shaved chocolate on top.

Think of it as a relative of my chocolate banana cream pie, with the same silky layers and fluffy whipped cream, but with a caramel twist. It’s as easy to pull together as my coconut cream pie and just as welcome on a holiday table as my apple pie cheesecake.

Ingredients Notes

Banoffee pie ingredients including bananas, graham crackers, dulce de leche, whipping cream and toffee bits.

Find the full printable recipe with specific measurements below.

Dulce de leche: The star of the pie. This thick, caramel-like spread adds rich sweetness without needing to start from scratch. Use one 13.4-ounce can.
Graham cracker crust: Graham cracker crumbs, melted butter, sugar and a pinch of salt. Baking the crust briefly helps it hold together when sliced.
Bananas and lemon juice: Choose ripe but firm bananas for the best flavor and texture. Overripe ones turn mushy once layered. Just a teaspoon of lemon juice slows browning without noticeably changing the flavor.
Whipped cream: Made with heavy cream, powdered sugar, and vanilla, homemade whipped cream makes a light topping that balances the rich caramel.
Toffee bits or chocolate shavings: For crunch and a little extra sweetness. Use one or both.

How to Make Banofee Pie

Homemade graham cracker crust pressed into a glass pie plate.

Step 1: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar and salt. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 6-8 minutes, then cool completely.

Dulce de leche spread evenly inside the graham cracker pie crust.

Step 2: Spoon the dulce de leche into a microwave-safe bowl and heat for about 30 seconds to soften. Spread it evenly over the cooled crust with a spatula.

Sliced bananas arranged over the dulce de leche layer in a graham cracker crust.

Step 3: Gently toss the sliced bananas with the lemon juice, then arrange them in an even layer over the dulce de leche, covering as much of it as you can.

Whipped cream spread over the banana and dulce de leche filling.

Step 4: Beat the whipped topping until medium-stiff peaks form, 3-4 minutes. Spread gently over the bananas. Top with toffee bits or chocolate shavings. Refrigerate at least 2 hours so the layers set before slicing.

Finished banoffee pie topped with whipped cream, toffee bits and chocolate curls.

Recipe Tips

Cool the crust completely. That way the crust won’t crumble when sliced, and the filling keeps its structure.
Choose the right bananas. Yellow, ripe-but-firm bananas are plenty sweet without turning mushy (and brown!).
Don’t skip chilling. At least 2 hours helps the layers firm up for clean slices.
Keep the cream cold. Cold cream whips faster and holds its shape better. Chilling the bowl helps too.
Try a chocolate variation. Drizzle a thin layer of chocolate sauce over the bananas before adding the whipped cream. Chocolate and caramel always work.
Slice with a sharp knife. Wipe it clean between cuts to keep the layers neat!